Guindilla is a long, thin, and firmly acidic green chili, often eaten in Spain as a tapa with other pickled vegetables. Piquant, but not burning. Its refreshing acidity and mild spiciness make it easy to pair with food.

These pickled guindillas work especially well with cheeses, cold cuts, and pâtés. They cut through fat and bring brightness to the plate. Try them on pizza, in a grilled cheese sandwich, or alongside a terrine.

Serve as an antipasto on its own or as part of a cheese board.